Abstract
The effects of foliage spraying of sodium chloride at different qualities and concentrations during fruit development on fruit firmness,compression tolerance and quality etc were studied with two processing tomato varieties Ligeer 87-5 and Shihong 12 as the experiment materials.The results showed that foliage spraying of sodium chloride could increase the firmness,compression tolerance,quality and yield of fruit,but the same concentration of sodium chloride might result differently on different cultivars.For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.In comprehensive consideration,the suitable concentration of sodium chloride treatment on processing tomato variety falls in the range of 3.0-6.0 g/L.
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Claims 15
Claim · model-written summary
Sodium chloride spraying increased fruit firmness, compression tolerance, quality and yield.
- Taxon
- processing tomatot0
- Treatment
- foliage spraying of sodium chloridee0
- Outcome
- firmness,compression tolerance,quality and yield of fruite0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“foliage spraying of sodium chloride could increase the firmness,compression tolerance,quality and yield of fruit”
t0“processing tomato”
Claim · model-written summary
Ligeer 87-5 at 3.0 g/L had especially increased yield and compression tolerance.
- Taxon
- processing tomatot0
- Material
- Ligeer 87-5e0
- Treatment
- 3.0 g/L sodium chloride treatmente0
- Outcome
- fruit yield and compression tolerancee0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance”
t0“processing tomato”
Claim · model-written summary
Ligeer 87-5 at 3.0 g/L had increased sugars, firmness and vitamin C.
- Taxon
- processing tomatot0
- Material
- Ligeer 87-5e1
- Treatment
- 3.0 g/L sodium chloride treatmente1
- Outcome
- total sugar content,fruit firmness and contents of reducing sugar and vitamin Ce0
- Direction
- increasede0
Not reportedComparator
Schema note from the model: Four outcomes grouped due to claim budget
Verbatim
e0“increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Ligeer 87-5 at 6.0 g/L raised reducing sugar and vitamin C.
- Taxon
- processing tomatot0
- Material
- Ligeer 87-5e1
- Treatment
- 6.0 g/L sodium chloride treatmente0
- Outcome
- contents of reducing sugar and vitamin Ce0
- Direction
- raisede0
Not reportedComparator
Verbatim
e0“6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Ligeer 87-5 at 6.0 g/L had no significant effect on firmness, tolerance, yield or soluble sugar.
- Taxon
- processing tomatot0
- Material
- Ligeer 87-5e1
- Treatment
- 6.0 g/L sodium chloride treatmente1
- Outcome
- fruit firmness,compression tolerance,yield and the content of total soluble sugare0
- Direction
- no significant influencee0
Not reportedComparator
Schema note from the model: Four outcomes grouped due to claim budget
Verbatim
e0“had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Ligeer 87-5 at 9.0 g/L decreased firmness.
- Taxon
- processing tomatot0
- Material
- Ligeer 87-5e1
- Treatment
- 9.0 g/L sodium chloride treatmente0
- Outcome
- fruit firmnesse0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“9.0 g/L sodium chloride treatment most significantly decreased fruit firmness”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Ligeer 87-5 at 9.0 g/L adversely affected compression tolerance and yield.
- Taxon
- processing tomatot0
- Material
- Ligeer 87-5e1
- Treatment
- 9.0 g/L sodium chloride treatmente0
- Outcome
- fruit compression tolerance and yielde0
Not reportedComparatorDirection
Verbatim
e0“9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Shihong 12 at 3.0 g/L increased yield.
- Taxon
- processing tomatot0
- Material
- Shihong 12e0
- Treatment
- 3.0 g/L sodium chloride treatmente0
- Outcome
- yielde0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield”
t0“processing tomato”
Claim · model-written summary
Shihong 12 at 3.0 g/L tended to increase sugars, vitamin C, firmness and compression tolerance.
- Taxon
- processing tomatot0
- Material
- Shihong 12e1
- Treatment
- 3.0 g/L sodium chloride treatmente1
- Outcome
- contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerancee0
- Direction
- increasee0
Not reportedComparator
Schema note from the model: Related outcomes grouped due to claim budget
Verbatim
e0“had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Shihong 12 at 6.0 g/L maximally increased yield.
- Taxon
- processing tomatot0
- Material
- Shihong 12e1
- Treatment
- 6.0 g/L sodium chloride treatmente0
- Outcome
- yielde0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“6.0 g/L sodium chloride treatment most significantly increased the yield”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Shihong 12 at 6.0 g/L increased compression tolerance and vitamin C.
- Taxon
- processing tomatot0
- Material
- Shihong 12e1
- Treatment
- 6.0 g/L sodium chloride treatmente1
- Outcome
- fruit compression tolerance and vitamin C contente0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“significantly increased fruit compression tolerance and vitamin C content”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Shihong 12 at 6.0 g/L decreased reducing sugar.
- Taxon
- processing tomatot0
- Material
- Shihong 12e1
- Treatment
- 6.0 g/L sodium chloride treatmente1
- Outcome
- reducing sugar contente0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“greatly decreased reducing sugar content”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Shihong 12 at 9.0 g/L reduced compression tolerance and reducing sugar.
- Taxon
- processing tomatot0
- Material
- Shihong 12e1
- Treatment
- 9.0 g/L sodium chloride treatmente0
- Outcome
- fruit compression tolerance and reducing sugar contente0
- Direction
- decreasede0
Not reportedComparator
Verbatim
e0“9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Shihong 12 at 9.0 g/L had no obvious effect on other indices.
- Taxon
- processing tomatot0
- Material
- Shihong 12e1
- Treatment
- 9.0 g/L sodium chloride treatmente1
- Outcome
- other indexe0
- Direction
- no obvious influencee0
Not reportedComparator
Verbatim
e0“but had no obvious influence on the other index.”
t0“processing tomato”
e1“For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C,but had no significant influence on fruit firmness,compression tolerance,yield and the content of total soluble sugar.9.0 g/L sodium chloride treatment most significantly decreased fruit firmness,and had bad effects on fruit compression tolerance and yield.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.6.0 g/L sodium chloride treatment most significantly increased the yield,significantly increased fruit compression tolerance and vitamin C content,but greatly decreased reducing sugar content.9.0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content,but had no obvious influence on the other index.”
Claim · model-written summary
Authors recommend 3.0–6.0 g/L sodium chloride for processing tomato.
Verbatim
e0“the suitable concentration of sodium chloride treatment on processing tomato variety falls in the range of 3.0-6.0 g/L.”
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